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Creamy Scalloped Potatoes with Gruyere Cheese

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A comforting and easy-to-make dish featuring thinly sliced potatoes baked in a creamy Gruyere cheese sauce. Perfect for family gatherings, holidays, or cozy weeknights.

Ingredients

Scale
  • 3 pounds Yukon Gold or Russet potatoes, peeled and thinly sliced (about 1/8 inch thick)
  • 2 cups shredded Gruyere cheese (about 8 ounces)
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 2 cloves garlic, minced
  • 1 small yellow onion, finely chopped (optional)
  • 1 teaspoon salt, plus more to taste
  • 1/2 teaspoon freshly ground black pepper
  • A pinch of nutmeg (optional)
  • 1 teaspoon fresh thyme or rosemary, chopped (optional garnish)

Instructions

  1. Prep the Potatoes (15 minutes): Peel and slice your potatoes thinly—about 1/8 inch thick. Place sliced potatoes in a large bowl and set aside.
  2. Start the Cheese Sauce (10 minutes): In a medium saucepan, melt 2 tablespoons unsalted butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until translucent and fragrant, about 3 minutes.
  3. Make the Roux (3 minutes): Stir in 3 tablespoons flour, cooking it with the butter and onion mixture for about 2 minutes, whisking constantly to avoid lumps.
  4. Add Milk & Cream (5 minutes): Slowly whisk in the 2 cups whole milk and 1 cup heavy cream. Keep whisking until the sauce thickens—about 3 to 5 minutes.
  5. Season & Add Cheese (5 minutes): Add salt, pepper, and a pinch of nutmeg to the sauce. Remove from heat and stir in 1 ½ cups of shredded Gruyere cheese until melted and smooth. Taste and adjust seasoning if needed.
  6. Layer the Dish (10 minutes): Preheat oven to 375°F (190°C). Butter a 9×13-inch baking dish with remaining 2 tablespoons butter. Arrange half of the potato slices in an even layer. Pour half of the cheese sauce over the potatoes. Repeat with remaining potatoes and sauce.
  7. Top with Cheese & Bake (50-60 minutes): Sprinkle the remaining ½ cup Gruyere cheese evenly on top. Cover the dish tightly with foil and bake for 40 minutes. Remove foil and bake an additional 15-20 minutes until golden brown and bubbly.
  8. Rest and Garnish (5 minutes): Let the scalloped potatoes rest for 5 to 10 minutes before serving. Sprinkle fresh thyme or rosemary on top.

Notes

If sauce is too thick, whisk in a splash more milk to loosen. If too thin, cook longer over low heat. Uniform potato slices ensure even cooking. For a crispier top, broil for 2-3 minutes at the end but watch closely to avoid burning. Freshly grate cheese for best melt and flavor. Can prepare ahead and bake later, adding extra baking time if baking from cold.

Nutrition

Keywords: scalloped potatoes, Gruyere cheese, creamy potatoes, easy side dish, comfort food, holiday recipe, cheesy potatoes

Find it online: https://evabakery.com/creamy-scalloped-potatoes-with-gruyere-cheese-best-easy-recipe/